This is the best vegan tikka masala recipe ever! It tastes just as good (or better) than a restaurant and it’s so easy to make at home. Rich and creamy and made with tofu and cashews for a fabulous Indian inspired dinner.
Who needs to order takeout when you can make your own vegan tikka masala that tastes even better!
We took a lot of inspiration for this recipe from our vegan butter chicken recipe. A tikka masala is similar in many ways though the flavors are different.
We have the tofu standing in for the chicken in this recipe and it does a superb job. And if you wanted to serve this with some vegan naan on the side, well that would be a very fine idea.
Ingredients You’ll Need:
Ingredient Notes
- Extra firm tofu – it’s important to get the firmest tofu you can get, and then we still press it for 20-30 minutes so that it’s really firm and will hold up well in your sauce.
- Raw cashews – form the base of the vegan yogurt sauce that we toss the tofu cubes in before baking.
- Coconut sugar – is just for flavor balance for the creamy tomato sauce. It’s added in at the end and balances the flavors beautifully. It does not make it sweet! However, you can switch this for brown sugar or any sugar that you have on hand, or you can omit it if preferred.
- Coconut cream – we used canned, unsweetened coconut cream. You can also use full fat, canned, unsweetened coconut milk if that’s easier to get hold of.
How To Make Vegan Tikka Masala
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Press the tofu. The best way to do this is to use a tofu press. If you don’t have a tofu press, then simply place the tofu onto a plate, with another plate on top of it and then stack something heavy on top like a heavy pot or a stack of books. Leave it to press for 20-30 minutes.
- When the tofu is pressed, roughly chop it into cubes and place it into a mixing bowl.
- Prepare the vegan yogurt sauce. Add raw cashews, water, lemon juice, apple cider vinegar, garam masala, cayenne pepper, turmeric, salt, freshly grated ginger and crushed garlic to a blender jug and blend until smooth.
- Pour the vegan yogurt sauce over the cubes of tofu in your mixing bowl and gently toss the tofu in the sauce so that it’s all evenly coated.
- Transfer the tofu to a parchment lined baking tray and spread out evenly.
- Bake in the oven at 400Ā°F for 15 minutes until lightly browned.
- Prepare your tomato sauce. While the tofu is baking you can start your tomato sauce.
- Add vegan butter to a pot on medium heat and melt the butter. Then add in chopped onions and sautƩ until softened.
- Now add crushed garlic, grated ginger, fresh chili, garam masala, turmeric, cumin, coriander powder and cayenne pepper and sautƩ with the onions.
- Add crushed tomatoes and coconut cream and stir well. Bring to a gentle simmer and let it simmer for a few minutes. Reduce heat and then stir in coconut sugar (for flavor balance) and add salt to taste.
- Lastly, add the baked tofu pieces and fold them gently into the sauce.
- Your tikka masala is ready to serve!
How To Serve Tikka Masala
Serve it over basmati rice with some freshly chopped cilantro sprinkled on top. Of course if you want something on the side then nothing beats some good homemade vegan naan.
Storing and Freezing
Leftovers will keep very well in the fridge for 3-4 days and can be reheated in the microwave or on the stove.
It is also freezer friendly for up to 2 months. Thaw overnight in the fridge and reheat as usual.
More Vegan Indian Inspired Recipes
Did you make this recipe? Be sure to leave a comment and rating below!
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Vegan Tikka Masala
- Prep Time: 40 mins
- Cook Time: 20 mins
- Total Time: 1 hour
- Yield: 6-8
- Diet: Vegan
Description
This is the best vegan tikka masala recipe ever! It tastes just as good (or better) than a restaurant and it’s so easy to make at home. Rich and creamy and made with tofu and cashews for a fabulous Indian inspired dinner.Ā
Ingredients
For the Tofu:Ā
- 28 ounces (800g) Extra Firm Tofu (Press for 20–30 minutes)
For the Vegan Yogurt Sauce:
- 1 cup (150g) Raw Cashews
- 1/3 cup (80ml) Water
- 1 Tbsp Lemon Juice
- 1 Tbsp Apple Cider Vinegar
- 2 tsp Garam Masala
- 1/4 tsp Cayenne Pepper
- 1 tsp Turmeric
- 1 tsp Salt
- 1 Tbsp Fresh Ginger (Grated)
- 4 Cloves Garlic (Crushed)
For the Tomato Sauce:Ā
- 2 Tbsp Vegan Butter
- 1 Medium Onion (White, Yellow or Brown, Chopped)
- 4 Cloves Garlic (Crushed)
- 1 Tbsp Fresh Ginger (Grated)
- 1 Birds Eye Chili (Seeded and Chopped)
- 1 Tbsp Garam Masala
- 1 tsp Turmeric
- 1 tsp Cumin
- 1 tsp Coriander Powder
- 1/2 tsp Cayenne Pepper
- 2 and 1/2 cups (600ml) Crushed Tomatoes
- 1 cup (240ml) Coconut Cream (Canned)*
- 1/2 Tbsp Coconut Sugar
- Sea Salt (To Taste)
For Serving:
- Basmati Rice
- Fresh Chopped Cilantro
Instructions
- Press the tofu. Press the tofu ideally using a tofu press. If you don’t have a tofu press, then simply place the tofu onto a plate, with another plate on top of it and then stack something heavy on top like a heavy pot or a stack of books. Leave it to press for 20-30 minutes.Ā
- When the tofu is pressed, roughly chop it into cubes and place it into a mixing bowl.Ā
- Preheat the oven to 400Ā°F (200Ā°C).Ā
- Prepare the vegan yogurt sauce. Add raw cashews, water, lemon juice, apple cider vinegar, garam masala, cayenne pepper, turmeric, salt, freshly grated ginger and crushed garlic to a blender jug and blend until smooth.Ā
- Pour the vegan yogurt sauce over the cubes of tofu in your mixing bowl and gently toss the tofu in the sauce so that it’s all evenly coated.Ā
- Transfer the tofu to a parchment lined baking tray and spread out evenly.Ā
- Bake in the oven for 15 minutes until lightly browned.Ā
- Prepare your tomato sauce. While the tofu is baking you can start your tomato sauce.Ā
- Add vegan butter to a pot on medium heat and melt the butter. Then add in chopped onions and sautĆ© until softened.Ā
- Now add crushed garlic, grated ginger, fresh chili, garam masala, turmeric, cumin, coriander powder and cayenne pepper and sautĆ© with the onions.Ā
- Add crushed tomatoes and coconut cream and stir well. Bring to a gentle simmer and let it simmer for a few minutes. Reduce heat and then stir in coconut sugar (for flavor balance) and add salt to taste.Ā
- Lastly, add the baked tofu pieces and fold them gently into the sauce.Ā
- Your tikka masala is ready to serve!
- Serve it over basmati rice with some freshly chopped cilantro sprinkled on top.Ā
Notes
*Extra firm tofu – it’s important to get the firmest tofu you can get, and then we still press it for 20-30 minutes so that it’s really firm and will hold up well in your sauce.Ā
*Coconut sugar – is just for flavor balance for the creamy tomato sauce. It’s added in at the end and balances the flavors beautifully. It does not make it sweet! However, you can switch this for brown sugar or any sugar that you have on hand, or you can omit it if preferred.Ā
*Coconut cream – this should be canned, unsweetened coconut cream. You can also use full fat, canned, unsweetened coconut milk if that’s easier to get hold of.Ā
*Storing and Freezing – Leftovers will keep very well in the fridge for 3-4 days and can be reheated in the microwave or on the stove. It is also freezer friendly for up to 2 months! Thaw overnight in the fridge and reheat as usual.Ā
*Prep time includes the time spent pressing the tofu.Ā
*Nutritional information is for tikka masala only and excludes basmati rice.Ā
- Category: Entree, Savory, Gluten-Free
- Method: Oven and Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Serve (of 6)
- Calories: 457
- Sugar: 7.2g
- Sodium: 767mg
- Fat: 31.2g
- Saturated Fat: 9.4g
- Carbohydrates: 23.2g
- Fiber: 2.8g
- Protein: 23.2g
Keywords: vegan tikka masala
Hi Alison, looks really nice actually.. though is there any metric conversion of the recipe?
JC
We do have metric where appropriate in brackets. š
My comment is very similar to both the previous ones. This just might be the best online recipe I’ve tried. Excellent and very authentic Indian flavor. I also was looking for a cashew substitute, but for a different reason. The cashews are getting so darned expensive. Thanx for the recipe, Alison.
Thanks so much Ken! š
This is my favourite recipe of yours so far. It was absolutely delicious! We both went back for seconds. Tasted very fresh and spicy. Can’t wait to make it again š
★★★★★
That’s awesome Julie! Thanks so much!
Hi, can you use another nut besides cashew? My husband is allergic to these.
Thanks
Sure, slivered or blanched almonds will also work, but the texture may not be as smooth (that’s okay though!). OR, if you have access to plain vegan yogurt you can use that instead of the cashews and the water, and just stir the spices into it and then pour over your tofu.